A Day Late

Recipe Sunday, I Mean Monday...

Butternut Squash Soup

2 tbs butter

1 cup yellow onion, chopped

2 tsp curry powder

3 lbs. butternut squash, peeled and cut into 1" pieces

2 cans low sodium chicken broth

2 cups H2O

1 tsp ginger, grated

salt and pepper to taste

Melt butter. Add onions and cook 2 minutes. Stir in curry and cook for another minute. Stir in squash, broth, water, ginger, salt and pepper. Increase heat to high and boil. Reduce heat and simmer for 15 minutes. Puree squash in blender. Put back in the pan and simmer for 5 more minutes.

(Swirl in plain yogurt instead of sour cream for a little kick)

Whole Wheat Dinner Rolls (easy)

1 cup warm water

2 pkg. active dry yeast

1/2 cup melted butter

1/2 cup sugar

3 eggs

1 tsp salt

4 1/2 cups whole wheat flour

Combine warm water and yeast. Let mixture stand for 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix. Cover and refrigerate for 2 hrs.

Grease 9x13 pan. Turn dough on lightly floured board. Divide into 24 equal balls. Place in even rows in pan. Cover and let rise about 1 hr. Preheat at 375 degrees. Bake until golden brown, 15-20 minutes. Brush with melted butter.

CHALLENGE: Make your bread this week. Find a simple loaf bread recipe and make your bread. Without the preservatives, it is so much better for you! And tastes good too!